Low Carb Cauliflower "Potato" Salad
4 quarts water
2 tbsp salt
1 head cauliflower, cut into bite-sized pieces
2 hard-boiled eggs, diced
3 slices cooked bacon, crumbled
1 c mayonnaise
½ c thinly sliced celery
4 tbsp minced onion (optional)
3 tbsp minced sweet pickles
1 tsp spicy mustard, or to taste
⅛ tsp ground turmeric
salt and ground black pepper to taste
* Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil.
*Allow the Cauliflower 3 minutes to cook before removing from heat and draining.
* Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
* While the freezing is taking place you can combine mustard, mayonnaise, bacon, celery, onion, pickles, and turmeric in a large bowl.
*Add in the eggs and cooled cauliflower and toss to mix. Add in the salt and pepper and season to taste.
Serve and Enjoy!